32 minutes
A delicious and easy-to-make sheet-pan meal featuring crispy tofu, tender bok choy, and ramen noodles with a flavorful marinade.
Instant Ramen Noodles, Soaked and drained
0 oz
tablespoons
tablespoons
tablespoons
teaspoons
Extra-Firm Tofu, Patted dry and cut into slices
0 oz
Baby Bok Choy, Trimmed and quartered lengthwise
each
handful
tablespoons
tablespoons
Garlic, Grated
cloves
teaspoons
1. Preheat Oven and Prep Noodles
Set your oven to 450°F with racks on the top and bottom positions. Boil water in a kettle or pot. Place ramen noodles in a bowl and cover with boiling water. Soak for 5 minutes, then drain and set the bowl aside for later use.
2. Create Marinade
In a medium bowl, whisk together 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon maple syrup, grated garlic, and sesame seeds.
3. Season Noodles
On a sheet pan, combine drained noodles with 2 tablespoons sesame oil, 1 tablespoon neutral oil, 2 tablespoons soy sauce, and 1/2 teaspoon kosher salt. Toss well and spread out evenly.
4. Marinate Tofu
Dip tofu slices in the marinade, ensuring both sides are coated. Arrange the slices on the sheet pan, moving noodles aside so tofu is directly on the pan. Set aside leftover marinade.
5. Bake Tofu and Noodles
Bake the sheet pan on the bottom oven rack for 15 minutes, until tofu begins to firm up.
6. Season Bok Choy
In the reserved bowl, mix baby bok choy with remaining 1 tablespoon neutral oil and 1/2 teaspoon kosher salt.
7. Add Bok Choy to Pan
Remove the sheet pan from the oven, add seasoned bok choy, and return to the top rack. Bake for an additional 4-7 minutes until bok choy is tender and has crispy edges, and noodles are crisped up.
8. Finish and Serve
Drizzle remaining marinade over the sheet pan contents, garnish with cilantro leaves, and serve immediately.
Sheet-Pan Noodle Stir-Fry. Key Elements of the Core Recipe
Peanut Sauce
Pickled Vegetables
Citrus Soy
Five Spice
Start with the best ingredients you can find. For tofu, opt for a high-protein, super-firm variety to get the crispiest results without pressing. Fresh bok choy should be vibrant and crisp; avoid any with limp leaves.
To achieve the crispiest tofu, pat it dry thoroughly before marinating or seasoning. This removes excess moisture, which can inhibit browning. If you have time, pressing the tofu for 20-30 minutes can also help.
Don't overcrowd your sheet pan. Spread the tofu and bok choy in a single layer, giving them room to breathe. This ensures each piece roasts properly rather than steams.
Adjust seasonings at each stage. The tofu's marinade, the bok choy's roasting seasoning, and the ramen broth all need to be balanced individually to create a harmonious final dish.
Elevate your tofu by creating a flavorful marinade. Use a combination of soy sauce, sesame oil, a touch of maple syrup for sweetness, and either grated ginger or garlic for depth. Allow the tofu to marinate for at least 15 minutes. For a deeper flavor, marinate it for a few hours in the fridge.
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